Tuesday, February 17, 2009

Fermented Honey

In that last blog about fermentation, I forgot to mention some of my favorite fermented foods, so I'll amend that list now. Black tea leaves, cocoa beans, and honey are all fermented into ingredients for wonderful treats - tea, chocolate, and mead.
Hopman's Beer and Wine Making Supplies store had mead making kits on sale last weekend, and I brought one home. Never too old to learn something new ... The directions were included, the process was easy, and in three weeks our mead made with Michigan honey should be ready to bottle up and age. Can't beat that!















10 comments:

Jill-O said...

All I can think of is Argghh, me hearties! What in the world does mead taste like?

flowrgirl1 said...

How fun! I had some cherry mead wine from a Michigan winery. Yummmyyyyyy

Betsy said...

Hi Jill-o
Mead is nice - a warming smooth wine made from honey instead of grapes. I had a memorable sampling experience trying several Polish varieties at the wonderful Leg's Inn in Cross Village, Michigan. The Polish food, the charming old building in a million dollar setting on a bluff overlooking Lake Michigan, the mead. It was great.
(Sigh.)

Betsy said...

Hi Flowergirl,
My son made cherry mead which is actually called megethin (?) I believe, with local honey and fresh cherries from Traverse City, the same summer he was married and spent his honeymoon there. That was my favorite but he hasn't made more ... yet. It was soo good!
I saw this kit at Hopman's (brewing supplies) and had to try it. I'm following the directions first - if it turns out, I'll explore adding fruits and spices.

Not Hannah said...

Cherry mead sounds so...medieval and lovely. Is mead sweet? Fizzy?

Betsy said...

Hi Not Hannah,
I've never been good at describing wines. I tend to like dry but fruity wines like Gewurtztraminer or Pinot ... dryness seems to be a function of the yeast fermenting the sugar. With honey wine the sugar has been fermented so it isn't really what you would call sweet like say, Kirsch. The Polish meads I tried (and Skip's Cherry Melomel), were warming and smooth, not tannic, with flavors deriving from the honey (and fruit). I was wrong in the previous comment - my memory was not only dyslexic but incorrect. Metheglin was what I should have spelled, but that is spiced or herbed mead. Mead made with fruit (I should have said) is called Melomel. Yes, they do sound like something from Medieval times.

DebMc said...

This sounds like so much fun! I'm always up for a food related science project. Cheese-making is a planned adventure soon, but this mead...it's definitely going on the list.

Betsy said...

Hi DebMc,
Coincidentally, I was buying a nice big strainer bag for my piima to make soft cheese and the salesman at the brewing supplies shop was telling us how he just took a cheese making class at Zingerman's in Ann Arbor, and he made an EASY and EXCELLENT mozarella cheese. He is thinking of bringing some cheese making supplies into his shop... I do love coincidences.

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